Chocolate-Hazelnut Whoopie Pies

Chocolate-Hazelnut Whoopie Pies

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From: Diabetic Living Magazine

Traditional whoopie pies are transformed with crunchy hazelnuts and a chocolate filling.

Ingredients 25 servings

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Original recipe yields 25 servings
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  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs
  • ⅔ cup sugar (see Tip)
  • 2¼ cups hazelnuts, toasted (see Tip)
  • ½ cup light tub-style cream cheese, softened
  • 4 teaspoons fat-free, sugar-free instant chocolate pudding mix
  • ½ cup fat-free milk

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper. In a bowl combine flour and baking powder.
  2. In a blender or food processor combine eggs and sugar; cover and blend until combined. Add nuts. Cover and blend until nearly smooth, scraping blender occasionally. Add egg mixture to flour mixture; stir until combined.
  3. Working quickly, drop dough by level measuring tablespoons 2 inches apart onto prepared cookie sheets, keeping the mounds as round as possible. Bake 8 to 10 minutes or until the edges are firm and centers are set. Cool on cookie sheet for 2 minutes. Remove; cool on wire racks.
  4. For filling, in a bowl beat cream cheese with a mixer on medium until smooth. In another bowl gradually whisk pudding mix into milk; whisk until thickened. Beat pudding mixture into cream cheese until well combined. Add additional fat-free milk to reach spreading consistency. Refrigerate until needed.
  5. Before serving, spread the flat sides of half the cookies with about 2 teaspoons filling. Add remaining cookies, flat sides together.
  • Tips: If you are using a sugar substitute, we recommend Splenda® Blend for Baking or Sun Crystals® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 84 cal., 7 g carb. (4 g sugars).
  • To toast nuts, preheat oven to 350°F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. Place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.

Nutrition information

  • Serving size: 1 whoopie pie
  • Per serving: 92 calories; 5 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 3 g protein; 15 mcg folate; 2 mg cholesterol; 6 g sugars; 225 IU vitamin A; 0 mg vitamin C; 65 mg calcium; 1 mg iron; 109 mg sodium; 83 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ starch

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